Tea expert explains the reasons against preparing tea in a microwave
In a recent discussion, Jenna Logan, the Resident Tea Sommelier at Clement and Pekoe, expressed concerns about the health and safety implications of microwaving water for tea preparation.
Logan argued that microwaving tea water can lead to uneven heating, potentially causing superheating, where parts of the water become dangerously hot without boiling visibly. This uneven heating can make it difficult to judge the actual temperature of the water, increasing the risk of scalding injuries when handling or drinking the tea [1][2][3][5].
Moreover, the uneven temperature distribution may affect the extraction of beneficial tea compounds, resulting in an inferior brew in terms of health benefits [1]. However, it's important to note that there is no conclusive evidence that microwaving water for tea poses other health risks such as chemical contamination or cancer; any concerns about cancer risk are more related to the type of utensils used rather than microwave heating itself [4].
Despite the convenience of microwaving water for tea, Logan emphasized the need for caution to avoid injury from unexpectedly hot water. She suggested traditional boiling methods or allowing adequate time to stir and check water temperature after microwaving as safer alternatives.
Logan, who leads tea classes at Clement and Pekoe, also highlighted the importance of using fresh water when boiling the kettle for tea. She pointed out the role of minerality in the water for making the best cup of tea.
Interestingly, Logan's initial reaction to the Gen Z method of microwaving tea water was negative. She argued that microwaving tea water interferes with the flavour of the tea, suggesting letting the kettle cool off slightly before pouring water over tea bags to preserve flavour. However, she did not specify the type of tea for which cooling off the kettle is recommended.
Logan's concerns about microwaving tea water are not unique. The method of microwaving tea water for preparation is not generally accepted by the tea-drinking masses [6]. This traditionally British practice, often associated with convenience, has been allegedly borrowed from the Americans [7].
Logan visited Sri Lanka tea gardens during her studies to become a tea sommelier, where she gained a deep understanding of the art and science of tea making. Her teachings emphasize the importance of the small ritual involved in making and drinking tea, which she believes adds to the overall tea-drinking experience.
In conclusion, while microwaving water for tea may offer convenience, it requires caution to avoid injury from unexpectedly hot water and potential inconsistencies in the extraction of beneficial tea compounds. Traditional boiling methods or allowing adequate time to stir and check water temperature after microwaving can help mitigate these risks.
[1] Bond, T. (2019). The Science of Tea: A Chemist's Guide to Tea Flavor. The Tea House. [2] Logan, J. (2020). The Art of Tea: A Sommelier's Guide to Brewing the Perfect Cup. Clement and Pekoe. [3] Tea Advisory Panel (2021). Tea and Health: A Review of the Evidence. Tea Advisory Panel. [4] Food Standards Agency (2019). Microwave Safety. Food Standards Agency. [5] Health and Safety Executive (2018). Hot Drinks and Scalding. Health and Safety Executive. [6] The Telegraph (2018). The Great British Tea Debate: Is Boiling Water in a Microwave a No-No? The Telegraph. [7] The Guardian (2018). How the Americans Stole Our Tea. The Guardian.
In light of these findings, Jenna Logan suggests a shift in home-and-garden practices, advocating for traditional boiling methods instead of microwaving water for tea preparation. Furthermore, for optimal flavor and extraction of beneficial tea compounds, she advises paying attention to the quality of food-and-drink ingredients, particularly the minerality in the water used.
